#braised corned beef
Explore tagged Tumblr posts
Photo
Braised beef tacos with street corn salad. Source: https://reddit.com/r/foodporn http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart
91 notes
·
View notes
Note
a soup bracket you say it's final my time!!!:
French onion, minestrone, Italian wedding. braised beef noodle aka 红烧牛肉面, tom yum, wanton, bouillabaise, clam chowder (both new york and non new york), gazpacho, chicken noodle, beef barley, tomato, broccoli cheddar, consummé, pho, cheeseburger, bun bo hue, butternut squash, pasta fagiole (technically a soup), borscht, ukha aka уха, cream of mushroom, cream of chicken, Rasolnik, solyanka, potato leak, cock a leeky, cholent, gumbo, split pea, pozole, tortilla, egg drop, hot and sour, tom kha gai, stuffed pepper, Moroccan lentil, tortellini, she crab, lobster bisque, cioppino, Louisiana beef, jambalaya, chicken corn chowder, chicken and dumplings, guk bap, ramen, budae jigae, tofu and kimchi, gamjatang, ill send more i gotta finish washing the kitchen floor the bleach is getting to me
Ohhh this is helpful! Lots of duplicates of what I already thought of but also lots I hadn't.
You did give me the idea I should be listing the names of things in their non-Western scripts when they're from other countries so this is also going to take some research lol
4 notes
·
View notes
Text
I'm going to start this by saying a big fuck you to Amazon. I tried to find hatch chilis everywhere. I even found a few websites that claimed to ship them to Canada, but they'd shut down a few years ago.
The only place I could find them was Amazon, and I refuse to give that bald, soulless fuck any of my money. So.
I did some googling, and found that Anaheim peppers are grown from the same seed as hatch chilis, but they're grown in different environments. They have Anaheim peppers at my local grocery store, so that's good enough for me.
Downside being that I could only buy them fresh, where the hatch chilis are able to be purchased pre roasted.
Happy to finally get to this one. I've been looking forward to it since the beginning of all this. I love me some braised beef.
No beans, no rice. This one is New Mexico style, so it's all about the meat and chilis. Pretty straightforward ingredient list.
After I bought these Anaheim peppers (top row), I went to the better grocery store for poblanos (bottom row) and saw that they also carried Anaheims, for half the price. Fuck sake. Never seen them there before. Of course.
Broiler time baby. If you pop these into a paper bag while they're still hot, the skin comes off so easily. The flesh was so soft it was really annoying to remove the seeds. I don't mind heat in my chili - if its not hot it's not chili - but I hate when there's fifty million seeds floating around.
Beef cubes in seasoned flour, seared on all sides, set aside. Onion and garlic in the pot, soften and add your spices, harissa (in place of tomato paste, he suggests this in the recipe header) and beer. The whole cooking method is the same as any stew, or chili. Most braised beef recipes.
Found this Mexican oregano in a fancy grocery store early in the year, which Tony says you should use if you can get it. I'd never seen "whole" oregano before, these are so spiky. I chopped them up a bit, but I still found a little twig when I was eating.
Peppers all skinned, mostly seeded, and roughly chopped. Chuck the rest of the ingredients in the pot (seared beef, peppers and broth) and simmer, covered, for an hour and a half, or so he says.
I tasted it at the 90 minute mark and it was pretty watery still. It also had a ton of fat on the surface, which I skimmed off. Tony makes no mention of this, but it was 100% necessary. I added salt, let it simmer without a lid for another 45 minutes to an hour, and skimmed it again. Then it was looking like chili should.
The beef I used for this had been in my freezer for more than a few months, but this was still so good. Serve with sliced jalapeno, sour cream and toasted corn tortillas. I used tortilla chips, even though I have corn tortillas in my freezer...
I wish I made a double batch.
| New Mexico-Style Beef Chili |
Taste is a 4 out of 5. Thick with a good heat level. Very happy with how it turned out.
Difficulty is a 3 out of 5. I'll say a 2 if you don't have to broil your own peppers.
Time was about 3 hours, which includes my extra hour of cook time.
Now I wanna try this with other types of peppers. Going to keep my eye out for when beef goes on sale...
5 notes
·
View notes
Photo
🍥 Braised beef tacos with street corn salad.
🍔YouTube || 🍟Reddit
#MexicanStreetFood#FoodTruckStop#BakingSoda#MexicanFoodLove#Dessert#AsianFoodAddict#DessertGoals#BakingHobby#AsianFoodLove#DessertBuffet#HealthyFoodies#Desserts#MexicanFoodies#HealthyFoodBlogger#KetoBaking#BrunchTime#MexicanFoodLovers#BakingIsMyTherapy#DessertTable#HealthyFoodInspo#DessertGram#FoodTruckInspo#HealthyFoodPost#HealthyFoodRecipes#BakingPorn#DessertAble#AsianFood#lentils#BakingCooking#BakingVideo
23 notes
·
View notes
Text
Pressure Cooker Corned Beef Brisket - Main Dishes
The most tender, flavorful corned beef can be made in half the time as a braise by cooking it in a pressure cooker with beer.
4 notes
·
View notes
Text
St Patrick's Day meal:
Classic corned beef brisket, braised cabbage, sweet potatoes, whipped turnips, mixed veggies and Irish soda bread.
Reuben sandwiches with sauerkraut, Swiss cheese and rye bread the next day!
2 notes
·
View notes
Text
Sale-rack short ribs and beef shank steak marinaded in leftover corned beef braising liquid, grilled with roasted winter veggies and microsteamed asparagus.
8 notes
·
View notes
Text
12:08 And I have 44 Calories Left
This is probably the thing that kills me the most. Breakfast: 44 grams of toast and 120 grams of beans (I think it was kidney. I have to eat them so I can get the rest of the gluten and lecithin out of the house. I have an allergy so this might be counterproductive, but I also don’t want to create food waste so it’s kinda like a catch 22) This would have been 122 for the bread and 174 for the beans, and I’d have been fine with just my 4oz glass of orange juice (55) to take my b-vitamins complex in (Major problem with super low iron lately and the calcium and vitamin c in the orange juice is SUPPOSED to help the absorption... but I still felt exhausted and passed out today once around 8 or 9 am.)
I pulled a nasty-ass grimes and cooked up my bread in one tablespoon of salted butter (100) cuz it’s another thing in the fridge I’m trying to get out of the house, and then I had the rest of this tangerine jam I bought months ago cuz I’m sure it’s on it’s last legs. (167) That brought me to a whopping 618 calories for breakfast.
Lunch: Lunch I’m rounding up on one count, the soup. I made this great beatrice potter soup, basing the herbs and ingredients off her books and subsequent cartoon. I’ll put the recipe below: It’s 2.5 lbs of fresh beetroot and 45 grams of raisins braised with mint and dill with 1.5 t of parmesan and half a cup of coconut milk (would have been cream but I’m no longer buying dairy, the parmesan was already in the fridge) and you bring that to a boil with some dried basil, thyme, and oregano with a pinch of salt and pepper and grated lemon. When that comes to a boil you turn it down to a simmer and slowly stir in one tablespoon of honey before letting it stew off to the side. Then in a separate pot it’s 24 oz of sweet peas, 2 lbs of sweet corn, 4 stalks of celery, 986 grams of red cabbage (not purple ik they look similar but it does matter. the purple does not mesh well) 303 grams of red onion, and 1.5 T salted butter to first brown the onion, then add the cabbage, and season with basil, a pinch of nutmeg and cinnamon, salt, pepper, a sprig of fresh mint, and more oregano. (ik it sounds weird to have the nutmeg and cinnamon in it but it really is a tiny amount and adds a big difference, making it feel like there’s more depth and warmth to dish without becoming overpowering or adding anything ‘spicy’ etc.You steam the cabbage over the sautteed onion until it’s soft, then you stir in the peas and corn. And while those are going you peel 3 lb of sweet yams, chop em thin, and bake those on 425F with oregono, mint, and dill, w a dash of salt and pepper... and again just a tiny little pinch of nutmeg. Do NOT Skimp On The OREGANO)!! 20-35 minutes later the sweet yams are done, and you throw everything in a crock pot and mix it together a smidge w 10 c of water and your choice of stock/better than bouillon. I used a veggie based fake beef and mushroom blend. Cook that for 4hours and bamo! (On mine it’s “low” but mine runs hot so I’m not sure the perfect temp if anyone does try and emulate this). Anyhow, that gets you 4029 calories for the entire pot (and I’m counting potentially evaporated calories like the T of olive oil I had to grease the yam pan with etc. which is 50 servings of 1/4 cups, at 80.58 calories each. So a “normal” portion of 3/4 c bowl is only 241.74 calories! Anywhore, so I haf one 3/4 cup serving of that for lunch and then 31 grams of corn chips. I rounded up and called this 100 cal per 1/4 c even though Ik that’s false, but it makes me comfortable in knowing I’m definitely not being too liberal w my servings. So lunch was 466 calories. I also have a sore throat today cuz I drew blood the last three nights from my esophagus. ~Ik Ik see a doctor yada yada yada blah blah blah go bye bye now it happens~ So I allowed myself three talll mugs of tea with 1/2 a T of honey each. Each mug is 3 cups of water boiled w an herbal tea bag except for the one black tea which Ik I shouldn’t have had but I couldn’t wake up all day today so I needed SOME Caffeine. And I had one medium basic red apple, from a brand called “cosmic” which makes me kinda mad at my own stupidity, cuz I thought “cosmic” was a new TYPE of apple I had yet to have before (and I’m a whore for apples. Total massive connoisseur. I have a genuine unadulterated and pathetic obsession/passion for applesand if I knew how to have an orchard that’d probably be my dream job. To eventually create a new breed of apple. Shoot me I’m a reject it’s fine. But whatever so I’m guessing that’s around 100 calories cuz that’s what my calorie counter app said and I don’t want to fixate TOO hard (like this massive ass essay isn’t already me doing so) I also had two cookies. That was legitimately bad. 130 calories of SUCK. And my honey needs today got the better of me so dinner was 1/2 a cup of plain oats with a quarter cup of unsweetened coconut milk, a teaspoon of molasses, a teaspoon of flax, annnnnd cold brew. Cuz mama needs her cold brew. And yes I am saying that in the voice of Louside from Bob’s Burgers rn. Fight me. Ik that I’m below my needs. 44 more calories. And I’ve spent an hour and a half writing this (minus the shower break to try to remind myself how fat I am so I’ll keep going and keep calories away from my big face hole’s gluttonous gob). Somehow this doesn’t count as obsessing tho? Lol I’m such a loser. I’m not hungry, but I’m expecting I’m gonna want more of those chips cuz they’re bloody delicious and they’re what fucked me up last night. ‘just a wafer thin crisp’ fuck me. The worst thing about this whole ordeal is that the calorie tracker I use says I’m on target to be 107 lbs by December 25th. And I totally get that the slower you lose the better chance you have of a. keeping it off. but more importantly, b. not relapsing with anorexia. But like fuckety fuckety fuuuuck. I want to be 99 BEFORE I move. I know that’s crazyballs butI’m just not enjoying the idea of being fat. Well... my version of fat. Which is a bmi above 19.I just wanna get out of the 20s for bmi and get out of the 120s that my fat fuck binging did me in for last night. Waking up at 122 was a recipe for depression.Recipe below: Stir equal parts of lard with shame in a vad of quicksand over the period of ten minutes. Watch as your life congeals into a blimpie’s ad. Die on the pot, puking at 3 am and upsetting the shit out of your house plants. Rinse, Cycle, Repeat. Definitely debating changing the goal. But I also am well aware I shouldn’t, primarily because I might just cement myself to failure if I try to cut my calories any lower than they already are. 1,590 was today. My budget is 1,634. That sounds like such a lot but I do see myself ramming through it right quick. Fuck I want those goddamn tortilla chips. But I fucking know if I nab em I’ll be threatened over the shower drain again. (Another reason for taking my shower now, before there’s enough temptation come along to purge out). I’m fighting so hard the urge to purge or c&s lately. I just want to stop being a fatty fat PIG. Wish me luck guys. Really trying to get these 14-20 lbs off in a logical and healthy way and not become an advert for death by anorexia.
#anorex#anorexigenic#anore#anorexi#anorexies#anorexie#anamia#anamika#ana#anameal#anameals#anadiet#tw eating issues#tw eating#bulimima#bulimist#anor3xi4#thin#thins#thinsp#thinspoi#anathinspo#thin recipe#skinny#skinnny#skinnyyy#i wish i was skinnier#skinnnny#i wish to be thinner#i wish i was pretty
1 note
·
View note
Photo
Baobab Fare in Detroit, Michigan After husband-and-wife duo Hamissi Mamba and Nadia Nijimbere immigrated to Detroit, they launched a series of pop-ups serving dishes from their homeland, Burundi, in 2017. Their business quickly developed a strong local following, thanks to specialties such as nyumbani, tender braised beef in a tomato gravy served with peanut-stewed spinach and fried plantains. In 2021, the couple were able to put down brick-and-mortar roots. Baobab Fare’s goal is to give other refugees and immigrants employment opportunities. Mamba and Nijimbere work directly with Freedom House, a local nonprofit dedicated to helping asylum-seekers. The couple believe in bringing the community together and making diners feel at home. It’s hard to miss the wall saying, ‘Baobab Fare is a gathering place where all are welcomed and embraced.’ A few must-try’s include the samaki, flash-fried fish filets, and the mbuzi, fork-tender goat shank served with fresh corn. The accompanying stewed yellow beans are full of flavor with a hint of spice. Don’t forget to order the tamu, a blend of creamy avocado and tangy passionfruit, for dessert. It goes perfectly with the strong coffee perfumed with cardamom. Baobab Fare partners with city festivals, local farms, and other community groups to share their love of food. In addition, the restaurant sells East African products, including passionfruit juice, Burundian coffee, and clothing. https://www.atlasobscura.com/places/baobab-fare
2 notes
·
View notes
Text
Exploring the Vibrant Mexican Food Scene in Washington, D.C.
Washington, D.C. is a city known for its diverse culinary landscape, and one of the standout cuisines that has captured the hearts (and taste buds) of locals and visitors alike is Mexican food. From casual taco spots to upscale dining experiences, the city offers an exciting array of options for anyone craving authentic Mexican flavors. Whether you're in search of traditional street food like tacos and quesadillas or more elaborate dishes such as mole, enchiladas, and tamales, Washington, D.C.’s Mexican food scene has something for everyone.
A Fusion of Tradition and Modern Flavors
The Mexican food in D.C. blends tradition with innovation, offering diners the opportunity to experience both authentic and modern takes on classic dishes. Mexican restaurants in the city take pride in using fresh ingredients and traditional techniques while also putting their own creative twists on timeless recipes.
Popular spots like Oyamel and El Centro D.F. have become favorites in the city, known for their innovative take on traditional dishes. At these locations, you can find everything from tacos filled with carnitas, barbacoa, or fresh seafood to creative spins on guacamole and salsas. At Oyamel, for example, you can even try dishes like chapulines (grasshoppers) served with a side of tortillas, a delicacy that highlights the adventurous side of Mexican cuisine.
The Taco Craze
When it comes to Mexican food in D.C., tacos reign supreme. The city is dotted with taco joints serving up all types of delicious, hand-held delights. Whether you prefer soft corn tortillas or crispy hard shells, D.C. has a taco to match your taste.
For a quick bite or a casual meal, head to Taqueria Habanero, a popular spot in the Columbia Heights neighborhood known for its authentic street-style tacos. From al pastor to lengua (beef tongue), Taqueria Habanero delivers bold flavors and generous portions. Another great option is District Taco, a fast-casual chain that has gained a loyal following for its customizable tacos, burritos, and bowls made with fresh ingredients. Their salsa bar is an added bonus, allowing diners to add the perfect amount of heat to their meal.
Beyond Tacos: The Richness of Mexican Cuisine
While tacos are often the star of the show, the Mexican food scene in D.C. extends far beyond just this iconic dish. Restaurants like Poca Madre elevate Mexican cuisine to a fine dining level, offering a modern and upscale experience with dishes like slow-cooked mole, ceviche, and braised meats. At Mi Vida, located along the scenic Wharf, diners can indulge in a wide variety of classic Mexican dishes, from enchiladas and tamales to freshly prepared guacamole and ceviche, all while enjoying views of the waterfront.
For those looking for a more casual dining experience, Los Hermanos in the Shaw neighborhood serves hearty Mexican fare like chilaquiles, carne asada, and burritos, perfect for those seeking a more down-to-earth yet equally delicious meal.
Mexican Food for Every Occasion
Mexican cuisine in D.C. is versatile, catering to all types of occasions. Whether you’re planning a casual night out with friends, looking for a romantic dinner, or in need of catering D.C. services for a special event, the city’s Mexican restaurants have you covered. Many offer catering options for parties, business lunches, and special events, ensuring that you can enjoy the flavors of Mexico no matter the occasion.
Conclusion
From quick bites to gourmet meals, Washington, D.C. offers an exciting and dynamic Mexican food scene that is sure to satisfy any craving. Whether you’re seeking traditional flavors or modern interpretations, the city’s Mexican restaurants deliver bold, fresh, and authentic dishes that reflect the richness of Mexico’s culinary heritage. So the next time you’re in D.C. and craving Mexican food, be sure to explore these vibrant and diverse dining options.
0 notes
Photo
Guinness Braised Corned Beef and Spicy Mac & Cheese Source: https://reddit.com/r/foodporn
http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart
33 notes
·
View notes
Text
5 Exclusive London Dining & Deals You Won't Want to Miss!
Discover the best of London's dining and entertainment with these exclusive offers! Whether you're looking to indulge in a luxurious three-course meal, explore a captivating fashion exhibition, or enjoy a night of comedy and classical music, we've got you covered. Save big and enjoy unique experiences at some of London's top venues with these limited-time deals. Lost Property Hotel offers a three-course set menu for £29.95, which includes a glass of wine. Found Bar & Restaurant, nestled within The Lost Property Hotel, offers a modern take on French cuisine in a stunning setting. Indulge in dishes like smoked salmon & champagne parfait, pan-fried fillet of sea bass, and decadent desserts such as crepes Suzette. Whether it's for a casual lunch or a special evening, this venue promises a memorable meal in the heart of London. Highlights - Exclusive Dining Offer: Enjoy a three-course meal with a complimentary glass of wine at the stylish Found Bar & Restaurant. - Prime Location: Just a short walk from famous landmarks like the Tate Modern and London Bridge. - Save Over 30% on this delicious French-inspired dining experience. What’s on the Menu? Starters: - Scottish smoked salmon & champagne parfait, sourdough, caramelized baby-picked onion, lemon crème fraîche - Truffle champignons on toasted brioche with jambon de pork cru - Soup of the day with warm bread roll (V, VG) - Trio of oysters au gratin (£6 supplement) Mains: - Corn-fed chicken and bacon à la bourguignon with horseradish pomme purée - Pan-fried fillet of sea bass with crushed baby potatoes, buttered leeks, tarragon, and lemon butter - Herb-roasted cauliflower steak with harissa remoulade, fermented dried apricot, and broccoli gratin (VG, GF) - Armagnac-flamed rib-eye steak with fries and peppercorn sauce (£8 supplement) - Slow braised beef bourguignon with dauphinoise potatoes (£7 supplement) Need to Know - Voucher Validity: Valid for a three-course set menu with a glass of wine at Found Bar & Restaurant. - Availability: Monday to Friday, 12 pm - 7 pm, and Saturday & Sunday, 3 pm - 7 pm. - Booking: Send your booking confirmation to [email protected] - Voucher Expiry: Valid until December 31, 2024. - Minimum Booking: Two people. - Dietary Requirements: Contact the restaurant to confirm dietary accommodations. - Location: Found Bar & Restaurant, The Lost Property Hotel, 3-5 Ludgate Hill, St. Paul’s, London EC4M 7AA. - Non-refundable: Vouchers cannot be cancelled, amended, exchanged, or refunded. The International Open Academy is offering 90% off this accounting and bookkeeping course. Whether you're aiming for a career in accounting or bookkeeping, want to improve your business skills, or need to manage your finances effectively, this course is designed for you. Offered by the International Open Academy, the Accounting & Bookkeeping Course covers key topics like sales tracking, cash flow management, bookkeeping protocols, and more. Highlights - Comprehensive Learning: Get access to ten in-depth modules covering accounting and bookkeeping essentials. - Limited Time Offer: Redeem within 48 hours for a one-month free subscription to all courses. - Massive Discount: Originally £129, now just £12. Need to Know - Course Provider: International Open Academy - How to Redeem: Visit the course page, add it to your cart, register an account, and apply the voucher code at checkout. - Voucher Validity: Until April 30, 2025. - Free Subscription Offer: Redeem within 48 hours to get one month of free access to all courses. - Non-refundable: This voucher cannot be cancelled, amended, exchanged, or refunded. Tickets for 'VOGUE: Inventing the Runway' at Lightroom are £19 Step into the immersive world of ‘VOGUE: Inventing the Runway’ at Lightroom, where fashion's most iconic runway moments are projected onto 360-degree walls. This exhibition celebrates the creativity and drama behind the evolution of runway shows, featuring immersive animations, a dynamic soundtrack, and spectacular visuals. Whether you’re a fashion enthusiast or just curious about the spectacle, this exhibit is a must-see. Highlights - Fashion Evolution: Explore the transformation of fashion shows from intimate couture salons in the 20th century to today's spectacular runway events. - Exclusive Insights: Delve into Vogue's vast archive and hear from fashion industry leaders. - Iconic Designs: Featuring works from renowned designers like Alexander McQueen, Chanel, Dior, Gucci, and Prada. - Discounted Tickets: Save up to 33% with student tickets for £10 and adult tickets for £19. Need to Know - Voucher Validity: Valid only for your selected date/time. - Location: 12 Lewis Cubitt Square, London N1C 4DY. - Timing: Timed entry starts at 10 am daily, Sunday to Friday. The full exhibition loop is approximately 50 minutes. - Entry Process: Present your booking confirmation barcode at the Ticketing Desk to print your tickets. - Age Guidance: Parental discretion advised due to some nudity in the content. - Non-Refundable: This voucher cannot be cancelled, amended, or refunded. Save 20% on Släpstick: Schërzo, a comedy-classical musical hybrid Catch Släpstick as they bring their hilariously inventive show Schërzo to London’s Wilton’s Music Hall after a hit run at the Edinburgh Fringe. This production offers a delightful mix of high-quality musicianship, physical comedy, and playful renditions of classical pieces from composers like Brahms, Schubert, and Saint-Saëns. Expect quirky surprises, including Beethoven ventriloquism and “21 Masterpieces in 1 Minute,” as the group merges slapstick with musical brilliance. Highlights - Acclaimed Comedy Show: Watch the internationally celebrated musical clowns Släpstick bring their hit show Schërzo to London for the first time. - 75 Minutes of Comedy: A unique blend of comedy and classical music, with nods to Beethoven, Schubert, Charlie Chaplin, and more. - Exclusive Discount: Save £5 on tickets with prices starting from just £20. When and Where? - Dates: October 7 – 12, 2024 - Showtimes: 2:30 pm or 7:30 pm (check your selected time when booking) - Location: Wilton’s Music Hall, 1 Graces Alley, London E1 8JB Need to Know - Ticket Validity: This voucher is valid for a ticket to Släpstick: Schërzo at Wilton’s Music Hall. - Show Duration: 75 minutes with no interval. - Concession Tickets: Only valid for under 16s, students, senior citizens (60+), job seekers, and Equity/BECTU/MU members (ID required). - Seating: Seats are allocated by the box office, and customers purchasing multiple tickets in the same transaction will be seated together. - Non-refundable: Tickets cannot be cancelled, amended, exchanged, or refunded. - Location: Wilton’s Music Hall, 1 Graces Alley (pedestrian access only), London, E1 8JB. Save Big on Flights and Hotels with Lastminute.com - Save up to £300: Take advantage of Lastminute.com’s January sale and enjoy incredible savings on flights and hotel bookings. - Wide Range of Destinations: Whether you’re dreaming of a beach escape or a city adventure, Lastminute.com offers a variety of destinations to choose from. - Flight and Hotel Bundles: Bundle your flight and hotel together to unlock even bigger discounts and get the best value for your money. - Flexible Payment Options: Book now and pay later with Lastminute.com’s flexible payment plans, making it easier to plan and budget for your trip. - Limited Time Offer: Hurry, this sale won’t last forever! Don’t miss out on the chance to save big on your next vacation. Visit Lastminute.com today and start planning your perfect getaway at unbeatable prices! For more exclusive offers on lifestyle visit WhatsOn Lost Property Hotel offers a three-course set menu for £29.95, which includes a glass of wine. The International Open Academy is offering 90% off this accounting and bookkeeping course. Tickets for 'VOGUE: Inventing the Runway' at Lightroom are £19 Save 20% on Släpstick: Schërzo, a comedy-classical musical hybrid Save Big on Flights and Hotels with Lastminute.com Read the full article
0 notes
Photo
🍥 Just had a craving for St. Patrick’s Day in April! Guinness marinated corned beef, braised cabbage, potatoes, and carrots
🍔YouTube || 🍟Reddit
#HealthyFoodChoices#MexicanFoodBlogger#DessertTable#FoodTruck#AsianFoodLover#garlic#DessertBar#FoodTruckInspo#HealthyFoodRecipes#olive oil#BrunchLover#KetoBaking#MexicanFoodies#FoodTruckRodeo#HealthyFoodEating#HealthyFood#BakingPost#DessertBox#DessertPorn#MexicanFoodIsLife#DessertAble#sea salt#DessertLover#BakingHobby#AuthenticMexicanFood#Brunching#HealthyFoodPrep#MexicanFoodTour#FoodTruckFriday#HealthyFoodDelivery
5 notes
·
View notes
Text
Lalo’s Taqueria, 28293 Mission Blvd, Hayward, CA 94544
Lalo’s is a simple, no frills taqueria that serving tacos, burritos, tortas, mulitas, tostadas, quesadillas, enchiladas, flautas, nachos, loaded fries, breakfast, aguas frescas, and sodas. The prices are a bit higher than I expect in some cases (e.g., $4.99 for a regular taco, $5.99 for one quesabirria taco). They have a sizable veggie menu.
Meat choices: asada, pastor, chorizo, carnitas, polla asado, pollo desebrado, lengua, veggie
3 quesabirria tacos with consommé ($16.99): the consommé was really good – tangy, beefy and not too salty, topped with chopped onions and cilantro. The quesabirria tacos were also very good: a single crisp corn tortilla (larger than street taco size) filled with braised beef, a mild cheese (no cheese skirt though), cilantro, chopped onions. The tortilla is dipped in broth for that reddish color, but it’s not salty. The crispy tortilla was generously filled with juicy beef, cheese, onion, and cilantro – and it was even better when dipped in their consommé. Their quesabirria tacos are Less greasy and less salty than average. Wish there was a cheese skirt though! I did see some cheese pulls but the cheese was inside the taco shell.
Lalo has a few parking spaces on the side of the building. Service was friendly and the food arrived quickly. They’re open daily and offer a discount if you pay in cash. The building looks older and the décor is basic but I think it’s aimed at people who want an authentic taqueria experience.
4 out of 5 stars
By Lolia S.
1 note
·
View note
Text
youtube
Exploring the World of Beef: A Culinary Journey Through Famous Dishes
Beef, a versatile and richly flavored meat, holds a prominent place in cuisines around the world. Its adaptability in various cooking methods—from grilling and roasting to stewing and braising—has given rise to a plethora of famous dishes. Join us as we embark on a culinary journey through some of the most celebrated beef dishes from different cultures.
1. Steak: The Quintessential Beef Dish
When it comes to beef, steak is arguably the most iconic preparation. Whether you prefer a juicy ribeye, a tender filet mignon, or a flavorful sirloin, steak embodies the essence of beef's natural flavors. Cooked to perfection on a grill or in a cast-iron skillet, and often seasoned with just salt and pepper, steak is a testament to the idea that simplicity can be the ultimate sophistication.
2. Beef Bourguignon: A French Classic
Beef Bourguignon, a traditional French dish, elevates beef to new heights. This slow-cooked stew, originating from the Burgundy region, features beef braised in red wine along with carrots, onions, garlic, and a bouquet garni. The addition of mushrooms and pearl onions towards the end of cooking adds depth and texture. Served with mashed potatoes or crusty bread, Beef Bourguignon is the epitome of French comfort food.
3. Tacos de Carne Asada: Mexican Street Food Delight
Mexico's vibrant culinary scene boasts numerous beef dishes, but Tacos de Carne Asada stand out for their simplicity and flavor. Carne Asada, meaning "grilled meat," involves marinating beef (typically flank or skirt steak) in a mix of citrus juices, garlic, and spices before grilling. Served on soft corn tortillas and topped with fresh cilantro, onions, and a squeeze of lime, these tacos are a beloved street food favorite.
4. Beef Wellington: An English Masterpiece
For those seeking a show-stopping dish, Beef Wellington is an excellent choice. This English classic consists of a tender beef fillet coated with a layer of pâté and duxelles (a finely chopped mixture of mushrooms, onions, and herbs), all wrapped in puff pastry and baked until golden brown. The result is a succulent and visually stunning centerpiece, often reserved for special occasions.
5. Pho Bo: Vietnamese Comfort in a Bowl
Pho Bo, or Vietnamese beef noodle soup, is a dish that warms the soul. This aromatic soup features thinly sliced beef served in a clear, fragrant broth made from simmering beef bones, star anise, cinnamon, and other spices for hours. Accompanied by rice noodles, fresh herbs, bean sprouts, and lime wedges, Pho Bo is a comforting and nourishing meal enjoyed at any time of day.
6. Bulgogi: Korean BBQ Excellence
Bulgogi, which translates to "fire meat," is a popular Korean dish made from thinly sliced beef marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and pepper, then grilled or stir-fried. The marinade imparts a sweet and savory flavor, making Bulgogi a delightful experience whether served with rice, in lettuce wraps, or as part of a Korean BBQ spread.
7. Beef Stroganoff: Russian Indulgence
Beef Stroganoff, a Russian culinary gem, combines tender strips of beef with a creamy sauce made from sour cream, onions, and mushrooms. This dish, typically served over egg noodles or rice, offers a rich and satisfying flavor profile. Its origins date back to the 19th century, and it has since become a beloved comfort food around the world.
8. Churrasco: South American Grilling Tradition
Churrasco, a term broadly used in South America, especially in Brazil and Argentina, refers to beef grilled over an open flame. In Brazil, it often involves large cuts of beef, such as picanha (top sirloin cap), seasoned simply with coarse salt and cooked on skewers. Served with chimichurri sauce and accompanied by sides like farofa (toasted cassava flour) and grilled vegetables, Churrasco is a celebration of bold, natural flavors.
9. Corned Beef and Cabbage: An Irish-American Staple
While not originally from Ireland, Corned Beef and Cabbage has become a staple in Irish-American cuisine. This dish features beef brisket cured in a brine of salt, sugar, and spices, then simmered until tender and served with cabbage, potatoes, and carrots. Traditionally enjoyed on St. Patrick's Day, Corned Beef and Cabbage has become synonymous with Irish-American heritage.
10. Sukiyaki: Japanese Hot Pot Harmony
Sukiyaki is a beloved Japanese hot pot dish where thin slices of beef are cooked in a shallow iron pot with a sweet-savory broth made from soy sauce, sugar, and mirin. Accompanied by tofu, vegetables, and noodles, Sukiyaki is often enjoyed communally, with diners dipping the cooked beef and vegetables into raw, beaten egg before eating, creating a rich and creamy texture.
Beef's rich flavor and versatility make it a cornerstone in many of the world's most beloved dishes. From the elegance of Beef Wellington to the comforting warmth of Pho Bo, each dish highlights unique culinary traditions and techniques. Exploring these dishes not only satisfies the palate but also offers a delicious journey through diverse cultures and histories. So next time you're planning a meal, consider taking a culinary trip around the world with one of these iconic beef dishes.
0 notes
Text
Introduction to Irish Corned Beef:
Irish Corned Beef is a classic dish that holds a special place in Irish culinary heritage. It features tender, flavorful beef brisket cured with spices and served alongside cabbage, potatoes, and other vegetables. This dish is synonymous with St. Patrick's Day celebrations and showcases the influence of Irish immigrants on American cuisine.
Background:
The tradition of curing beef with salt (or "corning") dates back centuries in Ireland, where it was a method of preserving meat before refrigeration. In Ireland, beef was not as commonly consumed as it was in other countries due to the prominence of pork. However, during the Irish immigration wave to America in the 19th century, Irish immigrants adapted their culinary traditions to local ingredients, leading to the popularity of corned beef in the United States.
Ingredients:
Irish Corned Beef typically includes the following ingredients:
Beef brisket, brined or cured with salt and spices
Cabbage, potatoes, carrots, and onions, cooked alongside the beef
Whole spices such as peppercorns, mustard seeds, and bay leaves for flavoring
Mustard or horseradish, for serving
Preparation and Serving:
To prepare Irish Corned Beef, the brisket is simmered or braised in water with spices until tender. The cabbage, potatoes, carrots, and onions are added to the cooking liquid to absorb the flavors. Once cooked, the corned beef is sliced thinly and served with the cooked vegetables. Mustard or horseradish often accompanies the dish for added flavor.
Cultural Significance:
Irish Corned Beef became popular in America as Irish immigrants substituted beef for pork, which was more readily available and affordable in their new homeland. Over time, it became a beloved dish associated with St. Patrick's Day celebrations, highlighting the cultural exchange between Irish immigrants and American cuisine.
Come Join Us!
Experience the rich flavors and cultural heritage of Irish Corned Beef by clicking on the post and following the link. Discover the history behind this iconic dish and enjoy celebrating St. Patrick's Day with a delicious serving of Irish Corned Beef!
#irish#ireland#irish girl#irish history#irish solidarity with palestine#irish mythology#dublin#flights#irishfood#emeraldisleeats
0 notes